Tapas mozzarella roll

Ingredients for 2 servings:

• 1 pack of mozzarella wrap(s), 130 g
• 2 tbsp cream cheese
• 4 cocktail tomatoes in thin slices
• 4 slices of cooked ham, approx. (depends on the size of the slices)
• 1 handful of arugula
• some balsamic vinegar glace
• some salt and pepper
• 1 pinch(s) chili, coarsely ground
• some basil, fresh or dried

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

simply wonderfully fresh and versatile

Remove the mozzarella from the packaging and roll it out flat. Spread up to 75% with cream cheese. Cut the cherry tomatoes into thin slices, approximately 3 mm thick, and discard any cut edges. Use only the good slices. Now arrange 2-3 rows of tomatoes (on approximately 50% of the flat mozzarella). Season with salt, pepper, and chili. Spread a little balsamic glaze on the tomatoes. Sprinkle some fresh or dried basil on top. Make sure there is a strip of untopped mozzarella at the end to seal the roll neatly. Now place the ham slices on top. Here, too, about 75% of the mozzarella should be topped. Wash and sort the arugula, and trim off about half of the stalks. The arugula will go on top of the ham. Now roll everything up. As with sushi, trim off the ends and cut the roll into even 2-3 cm thick rolls. When serving, add a little balsamic glaze to the plate. Tip: It’s good to make different variations. I’ve even used a dollop of jam and roasted pumpkin seeds. Go wild!